The mind works in amazing ways. Every now and then, the down-the-rabbit hole thoughts that run through our heads as we’re doing our daily work end up leading to a great idea. Such is the case with the chefs at Southall, and it all started with steak trimming in a…Read More
One of our favorite milestones of the late summer at Southall is the bean harvest.
As the days shorten and the season starts to turn, it’s a time to think back to native populations who grew these staples for centuries before us in this area, and the ways the cultural and culinary traditions have passed down through the years. Take a minute to hear more from Chef Tyler Brown on the heirloom varieties grown at Southall, and the unique way we process them for use and storage.